Ingredients Jump to Instructions ↓

  1. 1 Tbsp. butter

  2. 2 Tbsp. all-purpose flour

  3. 2 Tbsp. sugar

  4. 1 tsp. ground cinnamon

  5. 1/2 cup butter, softened

  6. 1 cup sugar

  7. 1 tsp. baking powder

  8. 1 tsp. baking soda

  9. 1/2 tsp. salt

  10. 2 eggs

  11. 1 8-oz. carton dairy sour cream

  12. 1 tsp. almond extract

  13. 1/2 tsp. vanilla

  14. 2 cups all-purpose flour

  15. 1 8-oz. can or 1/2 of a 16-oz. can whole cranberry sauce (3/4 cup)

  16. 1/2 cup sliced almonds, toasted

  17. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 F. Lightly grease a 9x9x2-inch baking pan; set aside. For crumb mixture, in a small microwave-safe bowl or custard cup microwave 1 tablespoon butter on 100% power (high) for 20 to 30 seconds or until melted. Stir in the 2 tablespoons flour, 2 tablespoons sugar, and cinnamon; set aside. In a large bowl stir together softened butter, the 1 cup sugar, baking powder, baking soda, and salt until combined. Stir in eggs, sour cream, almond extract, and vanilla until combined. Stir in 2 cups flour until moistened. Spoon half of the batter into prepared pan. Spoon cranberry sauce over batter in pan; spread evenly. Sprinkle with toasted almonds. Top with remaining batter; spread evenly. Sprinkle with crumb mixture and remaining 1/4 cup almonds. Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack about 30 minutes before serving. Serve warm.


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